SEASONAL PROPOSAL Limited Edition Caff Molinari
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SEASONAL PROPOSAL Limited Edition Caffè Molinari A selection of unique coffee COOPERATIVE San José La Majada LOCATION Department of Sonsonate, El Salvador ALTITUDE 1100-1350asl LONGITUDE Latuitude 13°N Longitude 89°W BOTANICAL VARIETY Pacas . Catuai Caturra . Catimor PROCESSING Washed HARVEST TIME October - February RAINFALL Avg 1800mm x yr HUMIDITY Avg 70% TEMPERATURE 29°C TYPE OF SOIL Volcanic PLANTATION Shade by Colpachi trees, Cypress & Rose Apple trees SUGGESTED Espresso Filter
Transcript of SEASONAL PROPOSAL Limited Edition Caff Molinari
SEASONAL PROPOSAL
Limited Edition Caffè MolinariA selection of unique coffee
COOPERATIVE San José La Majada
LOCATION Department of Sonsonate,El Salvador
ALTITUDE 1100-1350asl
LONGITUDE Latuitude 13°N Longitude 89°W
BOTANICAL VARIETYPacas . Catuai Caturra . Catimor
PROCESSING Washed
HARVEST TIMEOctober - February
RAINFALL Avg 1800mm x yr
HUMIDITY Avg 70%
TEMPERATURE 29°C
TYPE OF SOIL Volcanic
PLANTATIONShade by Colpachi trees,Cypress & Rose Apple trees
SUGGESTED Espresso Filter
San José de La Majada is a town located in the south western part of El Salvador, in the department of Sonsonate.Since the mid 60’s, this region is known by having a significant number of coffee growers, who individually were trying to
get the most out of their crops. On May 7, 1966 the Cooperative Society of Coffee Growers of San Jose de la Majada was founded in order to overcome the problems suffered by coffee growers in the area.the initial objectives were to improve the economic and social aspects of the farmers conditions and integrate the coffee activity in their agricultural, industrial and commercial areas. Agricultural and commercial education of its members was a key factor in the strengthening the foundations of the Cooperative.
Wet coffee process first its separate the husk and part of mucilage from beans. It si done by equipment referred “pulperos” that compress the fresh cherries and helping the seeds going off easily from the pulp.Than in a wet room by fermentation it aims to separate the mucilage even after pulping on parchment grain, the coffee is subject to rinsing and washing in order to remove waste products and the drying out by a machine called “dryers”, which through warm air made low level of moisture on the green beans.
EXTRACTION SUGGESTIONS
ESPRESSODOSE 8.5 / 9 gWATER TEMPERATURE 98° CWATER PRESSURE 9 BarBREWING TIME 22 / 23 secMILLILITERS IN THE CUP 30 ml
FILTERDOSE 10 gWATER TEMPERATURE 96° CWATER QUALITY TDS 150 ml/LBREWING TIME 3 mins 30’MILLILITERS IN THE CUP 150 ml
COFFEE PROFILE
GOOD BODY, CHOCOLATY, SPICY, CINNAMON, LIGHT ACIDITY, STONE FRUIT
